A savoury chocolate sauce with a dash of chili powder to spice up rump or T-bone steak. Idea borrowed from Madam Zingara Restraunt in Cape Town. Not the same recipe though, Kind of made up on my own. I adapted this from a recipe off the nett which I saw a long time ago for venison and it works for beef too.
Once you have grilled your steak to your liking, put it aside to rest.
Add the dripping from the steak to a saucepan and heat. Add the flour and stir in till a loose paste forms. The flour will darken, then add 100ml of the water and whisk it up till it forms a smooth paste. Allow to simmer and add the rest of the water and the port to the sauce. Allow to simmer for a bit.
Then add the chilli powder, cook on a gentle heat so as not to burn for 15 min.
Add the chocolate and stir in till melted.
Serve this immediatly over the steak.
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 4|
|Calories from Fat: 489 (84%)|
|Amt Per Serving||% DV|
|Total Fat 54.3g||72 %|
|Saturated Fat 25.6g||128 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 49.4mg||15 %|
|Sodium 310.2mg||11 %|
|Potassium 171.9mg||5 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 20.1g|
|Protein 2.2g||3 %|
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Calories per serving: 584
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